Vegan Ramen Bowl

Spoiler alert! Vegan ramen bowls are just as delectable as your typical non-veg ramen bowls!
A bowl of ramen consists of 4 components – broth, noodles, seasoning and toppings.
This can quite easily be made vegan while perfectly replicating the myriad flavours and textures.
We’ve written up a fool-proof recipe that is not only wholesome and easy to make, but is also comfort-food at its finest!
Warm up your body with this belly-filling vegan ramen soup bowl!

INGREDIENTS:-

• 200g vegan ramen noodles
• 1 tbsp sesame oil
• 5 pods garlic, finely chopped
• 3-inch ginger, grated
• 2 onions, chopped into 1/2 inch pieces
• 5 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tsp maple syrup
• 1/4 tsp sea salt
• 10-12 dried shiitake mushrooms
• 200g tofu, cut into slabs
• 1/2 cup bokchoy, coarsely chopped
• 1 carrot, peeled and cut into fine matchsticks

 (For garnish) 

• 2 tsp crushed peanuts
• 1/2 tsp sesame seeds
• 1 tsp sriracha

INSTRUCTIONS:-

1. Heat sesame oil in a pot over medium heat.
2. Add the onion, garlic and ginger. Sauté for 2-3 minutes.
3. Add the shiitake mushrooms and bokchoy. Sauté until the mushrooms turn tender and the bokchoy starts to wilt.
4. Pour in the vegetable broth and stir in the soy sauce, miso paste, maple syrup and sea salt.
5. Bring the mixture to a boil and add the ramen noodles. Cover with a lid and cook for 2-3 minutes or until the noodles are soft.
6. To grill the tofu, gently press down the tofu with a paper towel to drain out the excess liquid. Heat an electric grill or a charcoal grill over medium heat, and lightly oil the grate. Place the tofu slabs and grill on both sides until well browned and crisp.
7. Ladle the broth and noodles into a bowl and place the grilled tofu slabs and carrot sticks. Garnish with crushed peanuts, sesame seeds and sriracha. Serve immediately.